Aired July 29, 2008
3 tablespoons EVOO - Extra Virgin Olive Oil
3 tablespoons butter
2 large onions, chopped
3 to 4 garlic, finely chopped
1 to 2 large handfuls of Parmigiano Reggiano
About 1 tablespoon of white truffle oil (optional)
2 large handfuls parsley, chopped
For the salad:
1/2 tablespoon Dijon mustard
Zest and juice of 1 lemon
1/4 to 1/2 cup EVOO - Extra Virgin Olive Oil
Salt and freshly ground black pepper
1 large head escarole, cleaned and chopped into bite-size pieces
Place a large skillet over medium-high heat with the butter and EVOO. Once the butter has melted, add the onions and garlic and cook, stirring frequently, for about 20 minutes, until brown and caramelized. If the edges start to get too much color, just add a little water and stir it up.
While the onions and garlic are cooking, bring a large pot of water to a boil over high heat to cook the gnocchi. Once boiling, add some salt and the gnocchi, and cook according to package directions. Remove 1/4 cup of starchy cooking liquid before draining the gnocchi and add it to the pan of onions.
Once the gnocchi is done cooking, the onions should be about ready. Drain the gnocchi and add them to the skillet of caramelized onions. Add in 1 to 2 handfuls of Parmigiano Reggiano - it really all depends on how cheesy you like it!! For a little added bonus and a hint of elegance, add a drizzle white truffle oil to finish it off.
In a large serving bowl, add mustard, lemon zest and juice, salt and freshly ground black pepper. Drizzle the EVOO in a slow and steady stream, whisking until combined, then add the escarole and toss until evenly coated.
Garnish each serving of gnocchi with chopped parsley and serve the escarole salad alongside.